Lentil salad on feta

Ingredients for 2 servings:

• 150 g lentils, green
• 1 large carrot(s), diced
• 1 stalk celery, thinly sliced
• 1 medium-sized onion(s), chopped
• 4 sprigs basil, cut into fine strips
• 300 g feta cheese
• 4 tbsp broth, strong
• 3 tbsp Balsamic vinegar Bianco
• 1 tsp mustard
• 2 tbsp olive oil
• some pepper, from the mill
• some salt

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Light meal

Cook the lentils for about 20 minutes until al dente, then rinse with cold water. Pat the feta dry, cut into strips, and arrange them in a star shape on two plates. Pick the basil leaves and finely slice them. For the marinade, vigorously mix the broth with the balsamic vinegar, mustard, salt, and pepper. Whisk in the oil and add the basil. Mix the lentils with the onions, carrots, celery, and marinade and place them in the center of the feta.